Kuih Bangkit

A traditional favourite among Malay and Nonya families, it is popular for its melt-in-the-mouth quality. It can be made from sago flour or tapioca flour. Traditionally shaped using a multi-petal cutter and decorated by raising pinched strips using a jabit, a pincer with serrated ends. Other names for this cookie: Tapioca flour cookie, coconut cookie, kopiah, koah, koah lau huay.

This recipe was first published in Flavours magazine.

Print Recipe
Servings
150pieces
Servings
150pieces
Print Recipe
Servings
150pieces
Servings
150pieces
Ingredients
Servings: pieces
Units:
Instructions
  1. Mix both flours. Dry fry the flour mixture in a grengseng or wok until lightly browned. Set aside to cool.
  2. In a pot, simmer the coconut milk and knotted pandan leaves over medium heat until mixture is lightly coloured. (Note: Do not overboil or oil will separate.)
  3. Add sugar to heated coconut milk, stir, and allow mixture to come to a gentle boil. Discard pandan leaves; cool mixture.
  4. Add baking soda to the cooled flour mixture. Gradually add the coconut milk mixture to the flour, followed by the eggs. Continue doing so until a well-combined dough forms.
  5. Turn out dough onto a floured work top and knead until smooth. Roll out dough to 1cm thickness. Cut shapes using a multi-petal cutter and move pieces to a baking tray. Decorate the cookies using a jabit.
  6. Bake in preheated oven at 170°C for about 20 minutes or until lightly browned.
Recipe Notes

Note: These cookies are baked at a slightly lower temperature than usual as it takes longer to dry out the coconut milk in the dough. Bake a little longer if necessary.


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